| 1 | pound flank steak |
| Salt and Pepper | |
| 16 | asparagus spears, trimmed |
| 16 | thin green onions, trimmed |
| 1 | green pepper, cut in strips |
| 16 | mushrooms (any variety), sliced |
| 1 | carrot, julienned or thinly sliced |
| 1/3 | cup seasoned rice vinegar |
| 1/3 | cup soy sauce |
| 3 | teaspoons sugar |
| 1 | tablespoon sesame oil |
| 1/2 | tablespoon cornstarch |
Author: Alec Naman
Smoky Grilled Pork Steaks with Magic Dust
| Magic Dust | |
| 1/4 | cup paprika |
| 3 | tablespoons chili powder |
| 2½ | tablespoons dry mustard |
| 2 | tablespoons coarse kosher salt |
| 2 | tablespoons sugar |
| 2 | tablespoons ground cumin |
| 2 | tablespoons granulated garlic |
| 1 | tablespoon cayenne pepper |
| 1 | tablespoon ground black pepper |
Barbecue Sauce
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Bourbon Glazed Baby Back Ribs5 tablespoons Honey Cajun Crab RangoonCajun Crab Rangoon
1 pkg. Wonton Wrappers 2 lb. Cream Cheese 1 med. Onion, minced 2 ribs Celery, minced 1 lb. Special Crabmeat, minced 1 tsp. Tony’s Creole Seasoning 1 Tbl. Granulated Garlic 1 med. Bell Pepper, minced 2 cups Vegetable Oil Mix vegetables, cream cheese, crabmeat, and garlic in bowl until well blended. Lay out wonton wraps on a clean surface. Wet the corners with water and place a small spoonful of the crabmeat mixture in the center of the wonton. Fold corners in to make a triangle, then fold all three corners together. Fry the wonton until golden brown. Let cool and drain for 5 minutes.
© 2018 Naman's Catering
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